MILD, MELLOW, NUTTY SEMI SOFT PART-SKIM CHEESE, MILD, MELLOW, NUTTY

Jarlsberg
75 Good
$49.99 · 10.5 oz · pack of 4
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Summary

This cheese product is made from simple, clean ingredients such as pasteurized part-skim milk, rennet, salt, and culture, which contribute to its nutritional value and flavor. The processing level is moderate, but the absence of harmful additives or seed oils allows it to maintain a high score within its category. The use of part-skim milk helps reduce fat content while preserving essential nutrients like calcium and protein.

At a glance

Beneficial ingredients 2
Harmful ingredients 0
Owned by JARLSBERG
Category Cheese

Key ingredients 4

Pasteurized part-skim milk
Good

Pasteurized part-skim milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. Using part-skim milk reduces fat content while maintaining nutritional benefits.

Benefits

Rich in calcium and protein, supporting bone health and muscle maintenance.

Rennet
Good

Rennet is an enzyme used in cheese-making to coagulate milk, forming curds. It is essential for the texture and flavor development in cheese. Traditional rennet is derived from animal sources, but microbial or vegetable rennet can also be used.

Benefits

Facilitates the cheese-making process, contributing to the texture and flavor of the final product.

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Salt
Neutral

Salt is used in cheese for flavor enhancement and as a preservative. It helps control the growth of undesirable bacteria during aging. While necessary for cheese production, excessive salt intake can lead to health issues.

Risks

High sodium intake can contribute to hypertension and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

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Culture
Neutral

Cultures are beneficial bacteria used in cheese-making to develop flavor and texture. They play a crucial role in the fermentation process. The specific strains used can vary, affecting the cheese's characteristics.

Benefits

Contributes to the development of flavor and texture in cheese.

Processing

Group 3 · Processed

Processed Foods

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